Preparation time: 10 mins
Cooking time: 15 mins
Best Ever Carrot and Coriander (Cilantro) Soup!
Melt the butter and cook the onion and garlic gently until soft in a covered saucepan, without colouring.
Add the roughly chopped carrots, stock and nutmeg. Cover, bring to the boil and simmer gently until the vegetables are tender.
Cool a little, then puree in a liquidiser.
Return the soup to a clean saucepan and stir in the grated carrots, coriander and cream. Taste for seasoning.
Serve garnished with a swirl of yoghurt and a sprinkling of chopped fresh coriander.